Lemon Roast Chicken

Lemon Roast Chicken
serves 4

2.2kg Freedom Food chicken
25g butter
2 unwaxed lemons
1 unwaxed lime
6-8 garlic cloves, peeled
4 tbsp extra virgin olive oil bunch of thyme
3-4 bay leaves
500g firm waxy potatoes, scrubbed but NOT peeled
sea salt and freshly ground black pepper 

Method:

Pre-heat the oven 190C/375F/gas 5

Dry the chicken thoroughly – both inside and out – and smear – again inside and out – with half of the butter. Zest the lime and lemons, juice, then chop the remaining pulp into pieces. Mix the zest and juice with the olive oil and leave to stand for about 30 minutes to infuse.

Stuff the chicken with 2-3 garlic cloves and a handful of the chopped fruit pulp, a few sprigs of thyme and a bay leaf. Cut the potatoes into generous chunks and scatter on a baking dish. Add the remaining garlic, thyme, bay leaves and fruit pulp, mix together then dot with the remaining butter.

Lay the chicken on top, season well with sea salt and freshly ground black pepper, then pour over the flavoured oil. Roast uncovered for a good 1-11⁄4 hours, basting occasionally with juices and tossing and turning the potatoes. The chicken is done when its juices run clear and golden with no pink tinge at all. Remove the chicken from the pan and leave to rest. Turn the oven up to 230C/450F/gas 8 and roast the potatoes for a further 10-15 minutes until crisp and golden. Serve immediately.